This unique tea offers an almost bitter green brew. Grown in the prominent Fujian province in China, gunpowder tea gets its name from the way the leaves are rolled into fine pellets reminiscent of gunpowder. Don't let the name deter you from trying it though - its processing method helps to preserve the flavor, producing a green tea that carries more than its own weight.

Gunpowder tea isn't as subtle as some of our others greens, but offers a powerful taste that will leave you with a fresh impression. A popular combination is to mix a little of Gunpowder tea with mint leaves, the result is beautifully refreshing!

The fact that it's organic ensures that we bring you the best quality that we can!

A unique blend of: white tea (Pai Mu Dan), green tea (Chinese grown Sencha), lemongrass, pomegranate, dragonfruit, raspberry and kiwi all come together in a tropical medley of taste. The smooth taste of the white tea, with the tart zest of the fruit pieces makes for a delicious treat.

White Pomegranate is one of our summer highlights for a perfect ice-tea! Great hot or cold, this tropical blend is good all year round.

As this tea is mostly white and green teas, we would advice not to use boiling water.

(We are proud to source this tea from Anteaques in Edinburgh, Scotland)

Bancha is picked in the later summer in Japan. Broader leaves are used, with a slightly higher level of oxidation that brings out tones of hay and sea breeze. A more robust tea than Sencha, Bancha is an everyday tea consumed at most meals. The majority of tea consumed in Japan is green, with Bancha making a significant percentage of that proportion.
Fresh, crisp and clean, our organic Bancha allows for a more mellow tea suitable for all times of the year. Banchas are often overlooked in favor of Senchas, but we feel that our Bancha offers a classic brew well worth exploring, especially as it gives a good idea of the diversity of Japanese teas.
With all green teas, we would strongly suggest not using boiling water. Let the water cool for a couple minutes, which will ensure a less bitter brew.

Traditional Japanese brewing style is to use more leaves (around 3-4 teaspoons), and brew it for shorter times of around 30 seconds. After the 3-4 infusion you can increase the brewing time to over a minute.

Grown in the central African county of Rwanda, Rukeri represents a changing dynamic of African grown teas. Long known for their production of CTC (Cut, Tear, Curl) teas; Rukeri is diversifying into orthodox tea production. This tea was grown in an organic production style at an elevation of almost 6000 feet.

The flavor profile of this tea is similar to our Idulgashinna, with a tropical fruit undertones, but with a rich, spinach undertone. Best to not use boiling water.

Grown in the esteemed Uva region, Idulgashinna offers a delicious organic fair-trade green tea. While Sri Lanka is not normally known for green teas, this light brew offers a rich green flavor with a fruitiness that reminds us of lychees. With a pan-drying finish it certainly can't be called delicate!

Idulgashinna is a small bio-dynamic tea estate, located above 3,000 feet. This organic estate is committed to fine teas while also providing ethical jobs for its workers. This estate is certainly one of the jewels of Sri Lanka, though often gets over-looked!

Long Ching, Long Jing, or Dragon Well are all names referring to the same tea. Centered around West Lake in Zhejiang, Dragonwell offers a fresh, crisp green vegetable taste with the sweetness of a roasted chestnut. This tea finishes on the long after taste traditionally associated with nice Chinese green teas. Our Organic Long Jing's leaves have been carefully pressed flat and hand processed. While not the rare Pre-Qingming tea (a festival around April 4 celebrating Spring), our Long Jing was harvested later in April.

Dragonwell is a highly prized tea in China, and obtaining a good quality version of this tea is difficult. Dragonwell, like Da Hong Pao, is a tiny region and many teas grown near by are often made in the style of. While we always source with the intent of honesty and purity to location. While we buy this tea from the region, this Dragonwell is most likely made in the style of. Our business model is not one of profit, but of honesty. Please send us an e-mail if you have any questions.

This Chinese style green tea from the Fujian province of China demonstrates how diverse green teas can be. While this tea could easily be a white tea with the high number of trichomes (or hairs) present on the tips, it has been slightly oxidized and releases a beautiful delicate green flavor. Chinese style green tea production often includes lightly pan-frying the leaves, thus allowing for a sweet chestnut taste to emerge.

We believe that White Monkey is one of our top Chinese green teas. It offers a delicate flavor with subtle layers. Its sweetness allows us to enjoy this tea all year round, even during the heat of summer. Often in China a tea's appearance matters as much as its taste, and White Monkey again delivers. Gently curled leaves indicate a careful rolling process that opens the leaves' flavor, while not being too harsh.

We would urge that boiling water should not be used on green teas, which will "burn" the leaves and create a more bitter brew. Instead, allow for the water to cool for a few minutes. This will help to ensure a sweet, tasty flavor.

A 'just for the holidays' gift, we've taken our White Pomegranate tea and blended in hibiscus sepals. Giving our tea a nice festive cheer. We've also packaged these teas into 10 single serving tea bags, a perfect present for the person that likes fine teas (and may not have a tea brewing device).

Some assembly is required as the box is folded flat to ship better. :)

A unique blend of: white tea (Pai Mu Dan), green tea (Chinese grown Sencha), hibiscus, lemongrass, pomegranate, dragonfruit, raspberry and kiwi all come together in a tropical medley of taste. The smooth taste of the white tea, with the tart zest of the fruit pieces makes for a delicious treat.

As this tea is mostly white and green teas, we would advice not to use boiling water.

Senchas are prized in Japan. They are steam dried to halt oxidation, giving rise to a rich palate of freshly cut grass and sea notes. This Sencha grown on Mt. Fuji in the Shizuoka district is picked earlier in the season than Banchas. Mt. Fuji offers rich, fertile soil that provides optimal growing conditions for tea in the region, and these spring pluckings are the ultimate example of Japanese green tea.

There are several ways to enjoy drinking Japanese green teas. Apart from the usual leaves in hot water technique, an alternative method is to apply an ice-cube on top of a teaspoon of leaves (we fine it works best in a small jam jar). Once the ice has melted, press the water out of the leaves using a spoon and enjoy a super-concentrated "tea shot". Be warned though: it is very green and very astringent to the point of mouth puckering.

We strongly urge you not to use boiling water with this tea. Instead, let the water cool for several minutes. This will ensure that the leaves are not burned.